Tomato Rose Salad
|Cream cheese||2 Tablespoon|
|Hard cooked egg yolk||1|
|Watercress/Lettuce||1⁄4 Cup (4 tbs)|
|French dressing||1 Tablespoon|
Peel tomatoes and chill them.
Slightly soften cream cheese with milk.
Form two rows of petals on each tomato by pressing level teaspoons of the softened cheese against the side of the tomato, then drawing the teaspoon down with a curving motion.
Sprinkle center of each tomato with hard cooked egg yolk pressed through a strainer.